Potato Blinis w Cured Trout and Roast Garlic, Caper and Lime Aioli
This Potato Blinis w Cured Trout and Roast Garlic, Caper and Lime Aioli dish is fantastic at breakfast with poached or scrambled eggs, or as a lunch entrée.
Potato Blinis makes approximately 20-bite size or 5 large. Roast Garlic, Caper + Lime Aioli makes approx. 1 cup. The blini can be adapted for any meal and used instead of toast with avocado, roast tomatoes, wilted spinach and spiced tomato and onion kasundi, but that’s another recipe.
• 2 medium sized organic potatoes boiled, peeled + mashed or grated
• 2 organic or free range eggs
• 2 tbsps. organic plain flour
• 1/4 tsp. baking powder
• 1/4 cup organic fresh herbs such as parsley, chives basil, dill
• 4 tbsps. cream/ organic milk or soy milk
Roast Garlic, Caper + Lime Aioli Ingredients
• 1 organic or free range egg
• 250ml olive or vegetable oil
• Juice of 1 lime
• Rind of 1 lime
• 3 cloves roasted garlic
• 2 tsps. Capers
Cured Trout Ingredients
• 500g ocean trout fillet pin boned
• 1/4 cup sugar
• 1/4 cup salt
• 1/2 bunch dill
• 1 lemon squeezed
• Fresh milled pepper
Combine the sifted flour and bi-carb, add the eggs and the milk and fold through the potato until a thick batter forms. For a smooth batter place all the ingredients into a food processor and blend.
Add the chopped herbs and seasoning.
Drop spoonfuls into a hot oiled pan and cook until brown on each side.
Aioli – Place the egg into a food processor, blender or use a bar mix and blend until well combined.
With the blade still running drizzle in the oil until the egg mix becomes thick and creamy like mayonnaise.
Add the garlic, capers, limejuice and salt, blend until combined.
Add in lime rind and blend by hand. Adjust seasonings to taste.
Trout – Lay the trout on a large piece of plastic wrap.
Combine the sugar, salt and dill together.
Season the fillet with milled pepper and squeeze over the lemon.
Rub the sugar, salt and dill mix into the fillet until well covered.
Wrap the fillet in the plastic wrap and lay on a tray. Compress the fillet down with weights on top of a board and place into the fridge.
Keep the fillet weighted down for 4 – 5 days. Unwrap and very thinly slice the trout on an angle cut.
To assemble the blinis: Place a small spoonful of aioli onto the blini, place a small piece of rocket or spinach on top of the aioli then a piece of trout. You can then add another small dollop of aioli and garnish with very thinly sliced chives, dill or finely diced Spanish onion.